joyce (joyce) wrote,

This was a mash-up of two recipes from How to Cook Everything, the really bad for you one and the mostly better for you one.

- about 2 cups of fresh corn kernels (2 medium and 1 large ear) (frozen or canned would work fine, I imagine, but fresh is so good)
- about 2 cups of potatoes, chopped into bite-sized pieces
- 1 to 2 tablespoons olive oil
- half to one medium onion, diced, or dehydrated onions to taste
- 2 tbs flour
- 1/2 teas dried thyme or 1 tbs fresh
- 2 cups chicken stock (I used 4 bouillon cubes in 2 cups of water and it worked fine; I'm sure vegetable broth would work, too)
- salt and pepper to taste
- 1 cup milk
- 1 cup cream
- 1 tbs butter

Heat the olive oil over medium in a medium-sized pot. Add potatoes and fresh or dehydrated onions. Cook until the onions are softened (if fresh) and potatoes slightly crispy and brown, about ten minutes.

Sprinkle flour and thyme over potatoes and onions; stir to coat. Add stock and simmer until potatoes are soft, about ten minutes.

Turn heat to low. Slowly add milk, stirring as you go (you don't want it to curdle). Add the cream in the same fashion. Add salt and pepper. Add corn. Add one tbs butter on top of soup and heat through; when the butter is melted, the soup should be ready.

This is about ten minutes of active prep for chopping the potatoes (and onions, if you're using) and shucking the corn as well as cutting it off the cob. It's about 25 to 30 minutes of actual cooking time, largely inactive. This is a good meal to fix while you're doing dishes or something else where you can stop to add ingredients occasionally. it would work fine with 2 cups of milk instead of milk and cream, it would just be lighter (this is what the lighter version in the cookbook recommends.) It was really, really good.
Tags: recipes:new, recipes:soup

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